Tuna Cakes

Tuna cakes are an economical and delicious substitution for crab cakes. This recipe is modeled after one that I learned from my mother-in-law. She made these often on Fridays because she did not eat meat in observance of an old church rule. I have altered them over the years to make them more flavorful.

Drain the tuna and place it in a large bowl and break up with a fork. Dice onion, celery, and capers then add them to the tuna. Add panko bread crumbs, mayonnaise, ketchup, and seasonings. In a small bowl whisk one egg, then add it to the tuna mixture. Mix all together thoroughly with a large spoon.

Pour the rest of the panko breadcrumbs on a flat plate. Form the tuna mixture into patties and coat them on all sides with the breadcrumbs. If they seem too soft you can add a little more panko bread crumbs. It will make 7 – 8 patties.

Heat 1 tbls. butter and a little canola oil in a large skillet (the oil will keep the butter from burning). Cook the tuna cakes on a medium-low flame on both sides until golden brown.